Miso-Cured Salmon

Miso-curing might be one of my favorite ways to cook fish. It's all about taking that beautiful, innocent piece of salmon and letting it bathe in a miso-hot tub for a couple of days. Then you throw that bad boy in the oven for a sec, and just like that, you've got a piece of fish that's punching way above its weight. So, next time you're feeling fancy, give this miso-cured salmon a whirl. You got this. 🤘🏼 Adam

Yield: 4

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Miso-Cured Salmon

Cook time: 15 MinTotal time: 15 Min

Ingredients

• 4 Salmon fillets (around 6 oz each)
• 1 cup White miso paste
• 1/4 cup Sugar
• 2 Tbsp Mirin (Japanese sweet rice wine)
• 1 tablespoon Soy sauce
• Green onions and sesame seeds for garnish

Instructions

1. Combine the white miso paste, sugar, mirin and soy sauce in a medium bowl. Whisk until the sugar is fully dissolved.
2. Rinse the salmon fillets, pat them dry with paper towels, and place them in a shallow dish. Pour the miso marinade over the salmon, ensuring all sides are covered. Cover the dish with plastic wrap and refrigerate for 48 hours.
3. After 48 hours, preheat your oven to 400°F (200°C).
4. Remove the salmon from the fridge and gently wipe off the excess miso marinade with a paper towel. Place the salmon fillets on a baking sheet lined with parchment paper or in a lightly greased baking dish. Bake the salmon for 10-15 minutes, or until it's cooked to your preferred level of doneness.
5. Let the salmon rest for a few minutes after removing it from the oven. Serve each salmon fillet with a side of steamed rice and veggies. Garnish with sliced green onions and toasted sesame seeds and CRUSH!

Adam's Notes

• While the preparation and cooking times are relatively short, the salmon needs to be marinated for 2 days in the refrigerator, so be sure to start this recipe a couple of days ahead of when you want to serve it. Enjoy your miso-cured salmon
• Remember, the key to the curing process is to ensure the salmon is fully coated and sealed well in the refrigerator. Also, feel free to adjust the amount of sugar in the marinade based on your personal preference.